Roast Turkey with Maple Syrup
Maple syrup adds a sweet note that complements a traditional roast Christmas turkey recipe. This recipe also includes steps for making the accompanying gravy.
Ingredients
Serves: 12
- 2 cups (500ml) apple cider
- 5 tablespoons maple syrup
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh marjoram, chopped
- 2 teaspoons lemon zest
- 170g butter
- salt and pepper, to taste
- 1 large (6kg) turkey, neck and giblets removed
- 320g onion, diced
- 120g celery, diced
- 130g carrots, diced
- 2 cups (500ml) chicken stock
- 3 tablespoons flour
- 1 teaspoon fresh thyme
- 1 bay leaf
Directions
Preparation:30min ›
Cook:4hours ›
Extra time:25min resting ›
Ready in:4hours55min
- In a small saucepan, simmer the apple cider and maple syrup together about 20 minutes or until it reduces by half. Remove from heat and stir in half the thyme, half the marjoram and the lemon zest. Stir in the 170g butter until melted and season with salt and pepper to taste. Cover and chill in the fridge. You can make this syrup up to two days earlier.
- Preheat oven to 190 degrees C. Use the lowest oven rack.
- Wash and dry the turkey and place in a roasting pan. Slide your hands under the skin on the breast. Put half of the syrup under the skin. If you plan to stuff your turkey, do it now.
- Spread half of the remaining syrup over the skin (reserve the last quarter of the syrup for the sauce). Truss the turkey with kitchen string.
- Place the onions, celery and carrots around the turkey in the roasting pan (you can also add the neck and giblets if you wish). Sprinkle the remaining thyme and marjoram over the vegetables and add the chicken stock to the pan.
- Roast the turkey 30 minutes, then reduce oven temperature to 180 degrees C and cover the turkey with foil. Cook another 3-4 hours (4-5 hours if stuffed).
- Place the turkey on a serving platter and let rest 25 minutes. Meanwhile, make the gravy: pour off the liquid from the roasting pan into a small saucepan (discarding the vegetables) and skim the fat. Heat to a boil. In a bowl, combine the rest of the syrup with the flour. Whisk into the turkey juices, add the fresh thyme and bay leaf. Simmer until it thickens slightly and adjust seasoning as needed.
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Reviews and Ratings
Global Ratings:
(197)
Reviews in English (139)
I took a chance and tried this for Thanksgiving, a gigantic leap for somebody like me who grew up with butter-only glaze. But I was so wonderfully rewarded with the most perfect turkey I’ve ever made. It’s sweet, but not too sweet, and it really melts in your mouth. And it beautifully roasts your turkey to a Hollywood Thanksgiving Turkey golden color that almost makes you feel guilty eating it. The gravy… Oh, so tasty. It goes great on the turkey, great on mashed potatoes, great sopped up with biscuits, pretty much a wonderful compliment to all of your Thanksgiving sides. And this makes the most unbelievable stock. Team this turkey with mixed bread sage sausage stuffing (find the sage sausage by Jimmy Dean), a shot of white wine, and you’ll amaze your family with the fantastic meal you’ve put together. Here are some basic tips for Thanksgiving turkey though… It seems that not everybody on this board has been introduced to the wonder that is Oven Bags. I promise you, this recipe in an Oven Roaster Bag, and you’ll think you’ve died and gone to heaven. It browns your turkey perfectly, and is much easier than foil. Cut up 2 onions and throw them in the bag, sprinkle about a tablespoon of flour in the bag and shake until the onions are well coated… Put in the turkey and this sauce. Cut some slits in the bag, throw it in the oven, and every 30 – 40 minutes, stick a baster in one of the slits and coat the turkey. Voila! - 21 Jan 2005 (Review from Allrecipes USA and Canada)
I agree with an earlier review... I've made this the past 4 years to rave reviews. It was the first turkey recipe I tried as a newlywed, and now my mother and grandmother request little old me to make the turkey at the holidays. What an honor, and all thanks to this amazing recipe! I, too, serve with the Sausage, Apple & Cranberry stuffing and it's a perfect match. I also serve with smashed yams with orange juice, Cranberry Sauce Extrordinaire (also from this site) and creamy mashed potatoes... it's a perfect meal! We love Roasted Butternut Squash soup with rolls and salad the night before. It's filling, but leaves plenty of room for the Big Day's Menu! Thanks Ibby!! (if you're a new cook I highly recommend trying this, it's simple to follow and always turns out) - 14 Nov 2005 (Review from Allrecipes USA and Canada)
I've made this recipe the past two Thanksgivings and plan to use it again this year. The turkey always comes out moist, and the gravy has amazing flavor! The only thing I do differently is add a lot more chicken stock at the bottom of the roasting pan (a lot of it evaporates during cooking). - 16 Oct 2006 (Review from Allrecipes USA and Canada)